I cook quite a bit.I would say nearly everyday, unless for some reason I have gone out to eat, or have enough leftovers to just heat up and eat.So, with all this experience with cooking I have become some what decent at cooking.
But, I would not say I am some expert, or master chef.Practice makes perfect, or some crap like that. It can be fun trying to be inventive with recipes, and it is always a small kitchen victory when some creation comes out edible, or even better; When it comes out super tasty.
I am not becoming some deep philosopher,here, so shut up if you think that is what I am trying to do.There is a point, but that is not it.The point is, I made this, and though it was ” okay” I would not say it was all that wonderful.But, I will post it anyways, as that is what I do.Besides, perhaps it could be used as some kind of starter, and could lead to an actually really good meal.Or, not.
Maybe I just do not like the combination of tomatoes and broccoli.That could easily be it.
Ingredients.
- Spaghetti Squash, halved and seeded.
- 1 can of diced tomatoes.
- 2 cups of chopped broccoli.
- Teaspoon of red pepper flakes.
- Teaspoon of cilantro.
- Salt
- Pepper
- Tablespoon of olive oil.
Preheat your oven to 420, place the two halves of the squash on a baking pan, and bake for thirty minutes, or so.Meanwhile, heat up the oil in a pan or skillet, and add the broccoli and red pepper flakes.Cook for 5 minutes or so, and add in the diced tomatoes with their juice, salt, pepper, and the cilantro.Stir, and cook for 10 minutes or so.Lower your heat, and let it simmer, stirring occasionally.
When the squash is ready, take it out of the oven, and when you feel it is not hot enough to burn you as you hold it, pick out the strands of the squash with a fork.
I removed it and just placed it into the pan or skillet holding the tomatoes and broccoli.Toss well.
You can top with some vegan grated cheese, maybe some capers.I think I used both, as I was only marginally happy with this, but that is okay.No one is perfect, not even I.Seriously.I mean it, really, I am not.Though, I come close to it, sometimes.Well, maybe that is not really being honest.Fine.
But, the main point is, if you make this , and you think it is only ok, not that great, do not come and tell me that, as I just told you that it is only okay, and not great.
No one is perfect, bastards.
I suppose I should start out with a short little introduction.
Hello.
This is an experiment, just an idea.I wanted to combine my enjoyment of discussing politics, absurd ideas, rambling, and mix it with my passion for cooking.
I only really took up cooking in any serious manner in the last few years, or so.Vegan, generally from scratch, and when possible, organic and as little processed as possible.I will share some recipes and ideas I have created, as well as try out other peoples recipes and report on how how they come out.Cooking for me can be with hopefully a yummy result.Most of the time, anyways.
I have already limited any readership I may have hoped for, already.Yes, I said vegan.I will now cull that total once more and say I am an unabashed, proud liberal.
Yes, an organic food buying, vegan cooking, liberal.Yes, the cliche is true.
I am not that bad a person, really.
Now, as for that spaghetti squash, this is what I like to do with it.I am not that original, but its a simple dish, easy to make.Those of you out there that suffer from carb guilt, but love pasta, I can’t say you won’t know the difference, but it is yummy.
Spaghetti Squash with Chunky Tomato Sauce.
INGREDIENTS
- One Spaghetti Squash, halved vertically.
- Medium yellow onion, diced.
- 2 tbsp Minced Garlic
- 2 tbsp Olive Oil
- 1 Green Pepper, small to medium, diced into one inch pieces.
- 1 cup of chopped Portobello mushrooms.
- 3 to 4 Tomatoes.Half diced, other half pureed in processor.
- Seasonings, I am a fan of a lot of Basil and Oregano in my tomato sauces.I will leave that up to you how much of either, or something else you would like to add.I add salt and pepper to taste, as well as sometimes some red pepper flakes for a bit more kick, it is all about making it up as you go. Well , for me, anyways.
Okay, so you have all that? Is it filling up your already crowed studio apartment’s counter space ?
Great!
Let’s begin!
Preheat your oven to 375.place the squash halves on a baking tray, add a touch of oil if you wish, and bake for about an hour.
With about twenty minutes left in the baking start with your sauce.
Isn’t this exciting , isn’t it ? Fine, be that way.
Okay so you want to grab a frying pan, put it on medium heat, add the olive oil, the onions, and the garlic.Saute.Now, that will be be about 5 minutes, maybe a touch more.Now, add the pepper, cook for a few more minutes or.Till the peppers are becoming softer.Add the mushrooms, followed by the tomatoes, both diced and pureed.Add your preferred seasonings, and let simmer.
Okay, I already lied.Here I am in my first recipe, and I am already lying.Oh, well.I should have maybe said start the sauce with about thirty minutes left for the baking squash, as I like sauces to simmer a bit , and soak in flavors.I have no scientific facts to back up this claim, but let us just pretend there are.
Take your squash out, let is cool a bit.It is going to be hot and when you scoop out what looks like spaghetti ( Oh, that’s why they named it that!) Okay, so use a large spoon and scoop it out.You can either place a nice foundation of squash on a plat or bowl and top off with the sauce.Or, you can just mix it all up.You decide.
Eat.
My neurotic self tells me I should clean this up, less words, less rambling, but that is not the point.This is supposed to be different.if you do not like it, go and buy a cookbook, meanie.